Yoghurt maker - choice, reviews, questions of operation (2)

Somehow Simbilakt did not take root, ten times they did it and that's it.
Streptosan seems to be normal so far, but he also began to live less in the new reincarnation, although the preparation and breeding technology did not change, they also tried to change the milk from homemade to different manufacturers and milk fat content.
It seems that the manufacturer specifically removes bacteria so that they die as quickly as possible and you can sell more ...

I had a similar case, a regular client also fermented like that 5 times and not a fig, I asked to return what she had left from the purchased one, she fermented everything ok, so she came and took the finished product.
Streptosan loves a higher rate, you can safely add it to 40 grams of milk (this is if the yogurt maker does not overheat). In general, this sourdough is suitable for sour cream and fermented baked milk, it is on this bacterium that sour cream and fermented baked milk are obtained in production (in baked milk)

In vivo, according to my observations and complaints from clients, the aggravation begins in the autumn. I don’t understand what this is connected with, but comparing the facts, the season also influences fermentation! But again, they always turn out to me, they can just sometimes be watery, maybe I just don't stand on ceremony with them
Genesis is only kept in the refrigerator
if you are still interested, ask

My Vivo spoiled at different times of the year, and from one package, storage in the refrigerator, one of four jars may be bad, that is, for example, I open the box, I take the first one - ok, then the second - did not work out, the third, the fourth - ok ... Store milk, it tastes normal, the technology of boiling / cooling / sterilizing glasses is the same.

By the way, we use this for sterilization.
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A normal thing, you can sterilize half-liter cans.

This is also often complained about, technologists do not admit what it is from, everyone is guilty of milk or incorrect storage, preparation.

This is also often complained about, technologists do not admit what it is from, everyone is guilty of milk or incorrect storage, preparation.

As if storage can be excluded and storage is the same, and if only one of the four jars from the packaging has deteriorated ... then this is definitely the plant's jamb.
And the cooking technology and conditions are the same, after 500 liters of yogurt everything is already on the machine.

Moreover, the starter cultures were taken directly from the branded starter culture store.
After the first case, there was the second, after which we no longer contact the branded Internet store, and we take it to Silpo as needed.

It's just that the first cultures before the rebranding were more tenacious. Now they are getting worse, there is a desire of the manufacturer to "cut the loot" due to the deterioration of quality, for which the consumer must pay by buying more.

It was for this reason that I started looking for an alternative.

they have some kind of division now, some certificates come from the institute, others from TOV vivo asset M. Brovary
In general, I'll tell you a secret, buy a production starter culture and you will be happy

they have some kind of division now, some certificates come from the institute, others from TOV vivo asset M. Brovary
In general, I'll tell you a secret, buy a production starter culture and you will be happy

Can you tell us more about certificates?
Or they already have 2 production bases, and, accordingly, from different places, the quality may differ.

Hmm, where can you get it?
And in what conditions and for how long can it be stored at home?
In general, it is interesting, the vynovka according to the Institute of Milk and Meat dated 05.24.2013, which confirms my observations that the ferments have clearly changed, since it is clearly stated in the vynovka that with changes in the recipe, the technology for preparing the ferments loses its force.

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It would be interesting to read the previous one and compare what has changed.

One part goes from the metro station Kiev st. M. Roskova other Kiev region m Brovary vul Krasovsky
About how to buy I will write to you in PM

One part goes from the metro station Kiev st. M. Roskova other Kiev region m Brovary vul Krasovsky
About how to buy I will write to you in PM

In general, a very interesting sketches ...
it is not in the single register of the Ministry of Health and for the first or for the second.

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everything coincides with visnovka moz
1. Visnovok No. 05.03.02-04 / 37637, dated 04.06.2010 p.
The name of the examination object: "VIVO" bacterial starter cultures, dry and іdki: without additives - "VIVO acidolact"; "Bifivit VIVO"; "Streptosan VIVO"; "Vitalact VIVO"; "Yogurt VIVO"; "Sіmbіlakt VIVO"; “Fermented milk sir VIVO”, “Ryazhanka VIVO”, “Sour cream VIVO”, “Kefir VIVO”, “Kvass VIVO”, “Kvass VIVO with bifidobacteria”; with additives - “VIVO yogurt with lactulose”; "Simbylact VIVO with lactulose"; "VIVO yogurt with іnulіnom"; "Sіmbіlakt VIVO s іnulіnom", prepared for TU U 15.5-3060300036-001: 2009 "Starter cultures" VIVO ". Technical mind"
Requisites of the product virobnik: Physical person-pedagogue S.O. Godovichenko, Ukraine, 02225, m. Kiev, vul. Nikolaeva 5, apt. 93, code ЄDRPOU: 3060300036
Sphere of storage of the expert examination: Wholesale and distribution of trade, Kharchuvannya population
Term dії visnovku: by holding out the term dії TU U 15.5-3060300036-001: 2009 "VIVO starter bacteriological. Technical mind"
Source: Registry of Sanitary and Epidemiological Visnovkiv - normative and directive documents of the Ministry of Health of Ukraine

everything coincides with visnovka moz
1. Visnovok No. 05.03.02-04 / 37637, dated 04.06.2010 p.
The name of the examination object: "VIVO" bacterial starter cultures, dry and іdki: without additives - "VIVO acidolact"; "Bifivit VIVO"; "Streptosan VIVO"; "Vitalact VIVO"; "Yogurt VIVO"; "Sіmbіlakt VIVO"; “Fermented milk sir VIVO”, “Ryazhanka VIVO”, “Sour cream VIVO”, “Kefir VIVO”, “Kvass VIVO”, “Kvass VIVO with bifidobacteria”; with additives - “VIVO yogurt with lactulose”; "Simbylact VIVO with lactulose"; "VIVO yogurt with іnulіnom"; "Sіmbіlakt VIVO s іnulіnom", prepared for TU U 15.5-3060300036-001: 2009 "Starter cultures" VIVO ". Technical mind"
Requisites of the product virobnik: Physical person-pedagogue S.O. Godovichenko, Ukraine, 02225, m. Kiev, vul. Nikolaeva 5, apt. 93, code ЄDRPOU: 3060300036
Sphere of storage of the expert examination: Wholesale and distribution of trade, Kharchuvannya population
Term dії visnovku: by holding out the term dії TU U 15.5-3060300036-001: 2009 "Leavening bacterium" VIVO ". Technical mind"
Source: Registry of Sanitary and Epidemiological Visnovkiv - normative and directive documents of the Ministry of Health of Ukraine

Can you give here the characteristics of each of the products from this visnovka?

It's just that you quoted this "old" vynovok and it is no longer valid, because there is a "new" one dated 05.24.2013, but which for some reason is not in the register of the Ministry of Health.

I haven't seen the new one yet
Do you mean the number of CFU?

I haven't seen the new one yet
Do you mean the number of CFU?

Yeah, that's him.

Here are the new
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aha means from 30.03.2009 acidolact, cheese, vitalact, yogurt were not less than 2.0 * 10 ^ bifivit symbilact not less than 2.0 * 10 ^ 9
in the next from 04/06/2010 made changes to kefir, sour cream, fermented baked milk? 5.0 * 10 ^ 8

in short, as usual, this happens with us - they decided to enter the pharmacy chains, for this they need kickbacks and% medical representatives, respectively, you need to do something ... which means saving on quality ...

aha means from 30.03.2009 acidolact, cheese, vitalact, yogurt were not less than 2.0 * 10 ^ bifivit symbilact not less than 2.0 * 10 ^ 9
in the next from 04/06/2010 made changes to kefir, sour cream, fermented baked milk? 5.0 * 10 ^ 8

in short, as usual, this happens with us - they decided to enter the pharmacy chains, for this they need kickbacks and% medical representatives, respectively, you need to do something ... which means saving on quality ...

Now under new conditions

Lactic acid bacteria:
-Vitalact, Acidalact, Cheese = 1 * 10 ^ 8
-Beefit, Simbilact = 1 * 10 ^ 9

Bifidobacteria:
-Beefit, Simbilact, Kvass = 1 * 10 ^ 8

Propionic acid:
-Beefit, Simbilact = 1 * 10 ^ 5

Acidic acids:
-Beefit, Simbilact = 1 * 10 ^ 5

BGKP (coliforms) in 1.0 g not allowed

E coli 5,0 g are not allowed.

Pathogens, including Salmonella in 10 g not allowed

S.areus in 1.0 g not allowed

Yeast not more than 50, (for kefir not less than 1 * 10 ^ 3)
For Vitalact they are not standardized,

Mold mushrooms no more than 50 (kefir, Vitalakt - not allowed)
It is interesting to compare the indicators in the technical conditions of 06/04/2010

on 06/04/2010 for some reason only we are talking about fermented baked milk yogurt 5.0 * 10 ^ 8 and kvass 1.0 * 10 ^ 8 about the rest

[40]

Girls and boys, as you wrote a lot today. As promised, I went to the pharmacy for Genesis. Moreover, when asked to show the instructions, they said that Genesis comes without boxes, but simply bundled sachets with ribbons. And there is no instruction. And I know that they are obliged to present instructions upon request. She says: And what are you telling me, it's not me, but let the administrator look. I say: Call. She left. A couple of minutes later she returned and brought instructions. Says: Yes, it turns out. She even gave it to me. I read at home and, in general, found about 44 degrees and that 45 is detrimental to bacteria.

But this, I think, is when at the beginning we heat milk and dilute the leaven, and then we pour it into jars. Already in the process, the temperature drops, especially if the jars are cold (and that they should not be warm in the instructions, it means that they are cold.)
And that short-term effect on the bacteria is not enough for them to die, but, perhaps, there will be less snotty with such a shake, it is necessary to check, because further they are prepared at 40 degrees! Why so, but in the same instruction below there are interesting pictures (second photo).

Of course, you can put it under the bottom ... then my yogurt maker is such that the glass is recessed 2/3 into the body and the lining under the bottom will not help.

I know that I am drowned, my mother is the same. So from below, there is still more heating there. When mom did it without cardboard boxes, then the wrinkles went from the bottom to the sides, like peeling off, as if overexposed, but from above it was normal. When the perforated circles were thrown to the bottom - this is not observed (this is the mode of 36 degrees VIVO, the sourdoughs were prepared. So there these cartons have been lying on the bottom of glasses for almost two years, that's the only way we do it.

I know that I am drowned, my mother is the same. So from below, there is still more heating there. When mom did it without cardboard boxes, then the wrinkles went from the bottom to the sides, like peeling off, as if overexposed, but from above it was normal. When the perforated circles were thrown to the bottom - this is not observed (this is the mode of 36 degrees VIVO, the sourdoughs were prepared. So there these cartons have been lying on the bottom of glasses for almost two years, that's the only way we do it.

Thanks, I'll try.

Now I figured out why in the conclusion of 06/04/2010 there were no words about other positions, this conclusion on the newly introduced products, the rest had an old conclusion, since in the conclusion they indicated that it is valid until the TU changes, in 2013 the TU changed reduced CFU and therefore a new SES.
Genesis really comes with ribbons directly from Bulgaria (this is a big plus because the product is packaged at the plant in the same place where it is produced) in Ukraine, a label is glued to it.

Now I figured out why in the conclusion of 06/04/2010 there were no words about other positions, this conclusion on the newly introduced products, the rest had an old conclusion, since in the conclusion they indicated that it is valid until the TU changes, in 2013 the TU changed reduced CFU and therefore a new SES.
Genesis really comes with ribbons directly from Bulgaria (this is a big plus because the product is packaged at the plant in the same place where it is produced) in Ukraine, a label is glued to it.

It is clear, that is, the deterioration in the quality of the VIVO starter cultures did occur due to a decrease in CFU and deterioration of the technical specification.

I will try genesis at 42 degrees with cardboard boxes or pieces of thermal insulation for cups.

Damn, and why, if you made a normal product, you must definitely spoil it?
Like "people hawala and so and why not cut more dough."

And the temperature at which the yoghurt "microbes" will not die (37-39) should be at the bottom of the yogurt maker or inside a glass placed in a yogurt maker? The difference can be several degrees, for example, 42 at the bottom of the yogurt maker and 38 in the glass.

inside the environment where they live, that is, a stack

Good afternoon everyone.
I got sick with the idea to buy a yogurt maker. I read a lot. I haven't gotten out of this forum for a week. I understood everything about thermostats, I found where to buy them in Ukraine and in Russia, all that remains is to choose where it will be easier and cheaper.
With leavens it is also more or less clear. Evitalia is in pharmacies, like bifidumbacterin, and we will start experiments with them.
Here's the problem with the yogurt maker. What we have in stores is maxwell 1434 and maxwell 1430. There are also mulinexes with teffals, but judging by the reviews, they are not worth that kind of money.
I did not find any comments about maxwell on the forum. Maybe someone has such? Share your impressions or tell me where to look?

Irina, since you have read a lot on the forum, it means that you understand that the simpler the yogurt maker, the easier it is for you with it. The yoghurt maker should be without a timer if you are going to use a thermostat. A thermostat is a thing. I bought Severin myself and suffered for a long time with overheating, now with a thermostat this is something. And also my observations in a yogurt maker, it is desirable that the jars are immersed at least half. So the temperature covers the jars themselves more and longer, and therefore what is inside. Good luck if you could help, and most importantly, convey what you wanted.

I also want homemade yoghurts Found in the store in my opinion one of the simplest Saturn 8511. A question for the owners of such a yogurt maker: is it worth taking? Will not disappoint? There are few reviews about her on the Internet. I read that you can make fermented baked milk and cottage cheese in a yogurt maker, is it also possible in it?

Marina 9, thank you
We only have such simple ones, we have to choose between these two.
Both without timer, round, 140ml glass jars, but:
The 1430 has a capacity of 15, there are 5 jars, and the jars in the yogurt maker will be immersed almost completely (while the jars all go in a circle, that is, there will not be a single jar in the very center, which means that they will probably all be heated the same if the ten is in the middle).
At 1434, the capacity is already 20, there are 7 jars, but the jars are almost not immersed in the yogurt maker (the photo cannot be inserted), and at the same time one jar will stand in the center, which means that it is more likely that you will have to put something under it to even out the temperature with the rest of the jars.
I don’t know which is better

Oh, one more thing - in 1434 it will probably be easier to pick up a container for sour cream

And another important point when choosing is that you can buy separately additional native jars, but most likely there is no such service, so it is advisable that you can pick up others that are suitable in size (from baby food or mustard or something). That is, to figure out in advance which of the yogurt makers it will be easier to pick up the jars. Because my mother has a yogurt maker with long narrow glasses, and they are very narrow and she can't find anything like that to replace, ordinary glasses are wider than necessary. So this is also an important point.
I bought a set of native jars for my Clathronic. But in Russia, only Klatronic yogurt makers googled, and the jars are not sold separately (I am from Ukraine, there is one). By the way, I also found jars for Mulinex, but this is also Ukraine.
You can try to type in a search engine in Google "Buy jars for a yogurt maker" and see if there will be links in Russia or wherever you need. And to see what kind of yogurt makers they are, then buy such a yogurt maker and + jars for it, only of course, a yogurt maker without a timer.

[Mona1]

Mona1, Thank you! I didn't think about the jars.
By 1434 I think it will be easier to pick up the jars.

While I was looking for jars, I found several more options for yogurt makers with delivery up to 10 days. I'll go and study the characteristics of them.

Girls, thanks for the tips
Happy new year everyone

I did not find any comments about maxwell on the forum.Maybe someone has such?

I have 1430 Maxwell. Quite a handy thing. We are not fans of yoghurts, so five cans are enough for us.

Girls, I share my "know-how" haha)) I am very happy with my Brand yogurt maker. I'm chasing her and I'm not overjoyed. So, like a thrifty hostess, I have a certain arsenal of small jars with lids from various purchased jams and sauces. So I adapted to make part of my yoghurts in them in order to take them to work, so if someone wrote something like this here and you know, I apologize)))

[Mona1]

Mona1, Thank you! I didn't think about the jars.
By 1434 I think it will be easier to pick up the jars.

While I was looking for jars, I found several more options for yogurt makers with delivery up to 10 days. I'll go and study the characteristics of them.

Girls, thanks for the tips
Happy new year everyone

You are right, you can pick up the jars, the main thing is that the glass and the yogurt maker fit and that's it, I used to have a yoghurt maker, wonderful jars of meter mustard fit and their lids are plastic, they differed from yoghurt makers only in color - yellow
I know many of the baby food use jars

the main thing is that the glass is not thin and fragile. Because it is destroyed. Several times I refilled a glass cup made of thin glass, and 4 times it crumbled right in my hands ..

I read everything, understood everything)))
but I will not be driven by a thermostat for sure. + the husband says that he will eat only sweet yoghurts and make all kinds of desserts.
so I am planning to buy Tefal yogurt maker which is 3-in-1. the price of the question does not interest me here.
I understand that you can buy the simplest dex and get tasty treats. But my husband says that ho give me a present for the old New Year and it would be better if it was tefal, not dex (considering that I gave the old mule to my friend a couple of days ago)
So what am I talking about? are there tefali users here? does it really give a little more power than Orion, for example? or are they just nice words and promises?

Well, if you do not drive yourself with a thermostat, it may turn out that yogurt will not be very sweet, as your spouse wants, when overheating, only acetic acid bacilli survive and the benefits of such a product are doubtful. I've realized one thing that the price of yogurt makers is not proportional to the quality of the yogurt obtained. Do not rush to buy, look for info on Tefal, they seem to overheat worse than Mulinex. And if you also choose with automation, then it may turn out that, having decided not to waste time on trifles and spending a big sum, it turns out that it does not work out as it should, and then even a thermostat cannot be bought in order to rectify the situation.
But I am not discouraging, you don’t want a simple + thermostat, don’t take it, just as they say measure it seven times, cut one, look for reviews on that yogurt maker that you like and not only here, but on the Internet in general.

thanks))) I just "measure", so as not to cut off something)))
Reviews about tefali are overwhelmingly positive and everyone is straight "satisfied - satisfied" .. Negative ones about overheating are also found, but it seemed to me less often than in a mule. But I already understand that with a mule and tefal, I will have to put something in in case of overheating. it's just that tefal has the "functions" of desserts that my husband insists on. he just won't eat yogurt, just give him fruit)))

Read here the girl tested this yoghurt maker 3 in 1, I don't know the truth, how objective everything is there, but she doesn't write anything about the temperature
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And here are more than 100 reviews on it
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Mona1, I was just on the outlet and saw it and read the reviews, there are more laudatory ones than not, and on the contrary, Moulinex has a lot about overheating on the outlet. But for the link from the "wuman" thanks a lot. I'll go read it now)))

in short, I regretted the money) and took a mulinex with a timer.
already made yoghurt (milk white line 2.5%, Vivo yoghurt starter). Plain yogurt, especially tasteless (not bitter and thank God))))
I also bought a yogurt sourdough Genesis. I will try too.
But! my family (daughter and husband) demand that the yogurt itself be sweet. and then to him and jam and banana)))
To me it is usual for weight loss, but how to make it sweet? according to a mule recipe (where with cream and vanilla)?

in short, I regretted the money) and took a mulinex with a timer.

Well, well done, congratulations on your purchase, although I would have regretted even more money and took it without a timer.
Delicious yoghurts!

I had no timer))) I gave it to my friend a week ago))))

In my moulinex, the water warmed up in the center to 40, along the edges of OK 37. Now I put biovit vivo and the thermostat turned on 38 - 38.5. (hurray hurray now I have it too!)
Not too hot for vivo?

Oh, heated to 40! And it goes down ... Not much 40 degrees if max 38.5?

Oh, heated to 40! And it goes to decrease ... Not much 40 degrees if max 38.5?

I would put the regulator at 36.5-37.0. And nothing that the temperature drops when it cools down to just below 36.5. But it will not go up to 40 higher. Because 40 for VIVO is a lot. After cooking, immediately measure the temperature in several jars with a thermometer. It is necessary that the temperature there is within the limits necessary for your leaven. And if it is more by a certain number of tenths of a degree (or less), then adjust the readings of the regulator (both the lower and upper limits) by this amount for the next yogurt making.
And for VIVO, on average, the temperature is 36-37 or 33-38, I don't know which one exactly for your sourdough, look in the internet about it. But definitely not higher than 38.

[Mona1]

Mona1,
Good day. Tell me pliz, the Orion yogurt maker has been around for a long time, everything is fine. But somehow I use all the ferments Yogurt, Ryazhenka, Imunalis and Vivo and Good Food. I saw that Sour Cream sourdough appeared, I really want to try it, I can't find how to do it anywhere, and whether a thermostat is needed for Smetana, (it overheats me, but spread a cardboard and a napkin)
And if you need a thermostat, tell me where and which one to buy for my Orion in Donetsk.
Thank you so much!!!!!!!!!!!!

[irysska]

Ksyusha, I did not make sour cream leaven, but Ira did it irysska, knock on her PM, I only know that Vivo sour cream is now different than it was previously produced. And the one that used to be made at 30 degrees, and the one of the new generation, it seems like other Vivo starter cultures, at 36 you can. so depending on which one you buy. But you'd better ask Ira.
Or maybe look for her posts yourself. There, at the top of the page, look, there is a Search line (a magnifying glass is drawn to the right of it). So write there on this line: Ferment Vivo sour cream and click on the magnifying glass. Will give a bunch of links to all the places where this was mentioned on the forum. Ira is there too, she told how she did it.
And the thermostat is a good thing. I bought here:
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There he is the very first, just point out that for a yogurt maker, the wiring from the sensor in it is flat, it fits well under the lid of the yogurt maker. But this is if you have Orion without automation, just one On / Off button. And if it is automatic, with a timer, then you cannot build in a thermostat there.
Yes, and also, if you need to ask any questions about ferments, then it is better to do this in Temka about Bacterial ferments, here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.840
Or you can ask about sour cream in the thread about sour cream here also
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3767.220

Mona1, thanks, reduced the max value. Checked the pace. yogurt before sending to the refrigerator - 37'5 approximately in the central jar.

Ksenia, I also want to try sour cream, write later what and how it happened

Mona1, thanks, reduced the max value. Checked the pace. yogurt before sending to the refrigerator - 37'5 approximately in the central jar.

Maybe reduce it even more, otherwise it looks like a sourdough to 37. In general, I try to keep the temperature in the jars within the limits required for the sourdough, but closer to the lower limit.
And on the regulator, change both boundaries, but so that the difference between them is 5 tenths (I really have only 3 tenths, but they said that 5 is recommended. But I have been doing this for 2 years, until the regulator deteriorated)

[Mona1]

Mona1,
Thank you very much, I will study now.

[Mona1]

Mona1,
Thank you very much, I will study now.

Ksyusha, my name is Tanya in general, and YOU, of course, especially since we are fellow countrywomen.

Tanya, minim also changed of course)))
Before buying a thermoreg. read and read all these topics.Everything was clear, but I got it and started to put yogurt - it turned out that a complete mess in my head from numbers)))
In the instructions I did not find instructions on the tempo of the regimes for each vivo sourdough. Probably in the topics you need to look again